This wholesome vegetarian curry will get you licking your fingers! This recipe can be suitable for vegans as well (but just use coconut yoghurt instead of normal yoghurt). Love my mom for teaching me this delish recipe!

Ingredients: 2 onions chopped. 3 large tomatoes chopped. 2 carrots chopped into squares. 2 sweet potatoes chopped into squares. 1/2 a cauliflower cut into medium sized pieces . 1 cup green beans. 1 cup frozen corn. 2 pieces fresh red chillies. 1/2 handful of basil leaves. 500g plain yoghurt. 1 handful fresh coriander chopped. 2 tbsp fresh ginger grated. 1 tbsp garlic paste. 1 tbsp masala curry spice powder. 1/2 tbsp tumeric. 2 tsp sea salt.

Fry the onions in a pan until a slight brown colour is reached. Add the garlic & ginger and stir for 2 mins. Add the coriander, masala curry spice powder and tumeric and stir for another minute. Then add the tomatoes and stir for 3 mins before adding the yoghurt.

In a separate saucepan, saute the vegetables that need longer to cook first before adding the ones that take a shorter time to cook. So first cook the carrots and sweet potatoes for 10 mins before adding the cauliflower, green beans and corn. After the vegetables have cooked add them to the sauce in the first pan and mix everything together.

Garnish with a couple of red chillies and a few basil leaves. Serve with bread of your choice – I love enjoying this curry with Iranian bread.